Impressions from my Visit to the Artisans Market in Alt-Kaster, Bedburg (Germany) "Ricarda-Markt"

Following are a few impressions from my visit to the Artisans Market in Alt-Kaster, Bedburg, Germany, called the "Ricarda-Markt" (Ricarda Market).

The Ricarda Market is a market that takes place every year, on the first weekend of July in Alt-Kaster (Old Kaster) a district of the town of Bedburg in the Rhineland area, a beautiful and peaceful location, not far from the cities of Cologne, Duesseldorf and Aachen (Aix-la-Chapelle). Alt-Kaster is known for its well preserved historic townscape which serves as a perfect backdrop to the offerings of the yearly market that combine arts and crafts as well as culinary delights.

In the historic old town, there were about 110 exhibitors and artisans that showed and sold their creations. Woodwork, jewelry, clothing, fine art, leather, body care products, and much more were on display. Vintage, new and unusual things could be discovered. There were craftsmen like brush makers, milliners, and carpenters. You could also enjoy coffee, cakes and savory treats like potato pancakes and other regional specialties. And some of the residents of Alt-Kaster even invited you into their homes and gardens. A very worthwhile visit.

The name of the Ricarda Market has a historical reference. In the 13th century, the Countess Ricarda made the case for the reconstruction of the Kaster Castle after it had been destroyed as a result of a feude with the Archbishop-Elector of Cologne. Emperor Rudolf von Habsburg granted the reconstruction of the castle. To celebrate the completion of the castle, a market was held. And today, the annual market is meant as a reminder of that historical event. A lovely story.

You enter the Ricarda Market through the historic town gate...

For for information about the Ricarda Market, you can go (here)

Roasted Tomato Soup & Pita (Turkish) Bread

This subtly spiced Roasted Tomato Soup recipe is at its most delicious made in summertime when tomatoes are at their best. To further intensify the flavor of the soup, it is a good idea to take the time to roast the tomatoes on a baking sheet together with red onions, garlic and thyme before cooking the tomatoes further with some stock. That way, you get all the ingredients cooked down and caramelized before you simmer them with your stock and then purée them.

As far as the stock is concerned, either go vegetarian and use a vegetable stock or use chicken stock here. If you can, use a homemade one or chose a good quality storebought stock. If you use homemade, you might have to add a bit more salt in the end as homemade stocks tend to be less salty than the ones you buy ready made.

It is also worth noting that adding roasted red onions will add a very nice touch of sweetness here while the chili flakes add a bit of brightness and punch. Summer in a bowl.

Roasted Tomato Soup

Ingredients for the Roasted Tomatoes

• 10 to 12 ripe plum (or use regular) tomatoes, halved widthways – if you use regular tomatoes, they will excude more liquid while roasting, making the soup a bit less concentrated
• 2 red onions, peeled, sliced
• 3 garlic cloves, smashed
• salt, freshly ground black pepper and some chili flakes (optional)
• 4 sprigs fresh thyme
• 4 tbsp olive oil
• 1 litre chicken or vegetable stock, plus more for thinning

Preparation

1. For the roasted tomatoes, preheat your oven to 220°C (450°F) degrees.
2. In a large bowl toss together the tomatoes, onions, garlic, chili flakes (if using) and olive oil. Season generously with salt and freshly ground black pepper.
3. Then arrange the vegetables in a single layer on a rimmed baking sheet (roasting tray), arrange the thyme sprigs amongst the veggies and bake until most tomatoes and onions are wrinkled and brown in spots, about 35 to 40 minutes. NOTE: it does not matter if the baking sheet is crowded.
4. Lift the baking sheet from your oven, rest on a cooling rack and remove the thyme sprigs.
5. Carefully transfer the cooked vegetables including all the pan juices to a large dutch oven or heavy pot.
6. Add stock (homemade if you have some) and bring to a rapid boil. Then turn down the heat and continue to cook, uncovered, until slightly reduced and the tomatoes are really soft, about 25 minutes.
7. Puree until smooth – I like to use an immersion blender here - (use caution when blending hot liquids).
8. Season with salt and pepper and if necessary thin with additional stock.
9. To serve, ladle the soup into serving bowls.
10. Top with a drizzle of olive oil, fresh basil leaves or some avocado (diced, mixed with freshly squeezed lemon juice, salt, freshly ground black pepper, olive oil and some julienned soft herbs).

Pita Bread

Ingredients for the Pita Bread

• 500g strong white flour, plus extra for dusting
• 1 tsp fine salt
• 350ml tepid water
• 30g fresh yeast (or use 14g instant yeast instead)
• 2 tsps sugar
• 3 tbsps olive oil
• 1 egg (M), free range or organic
• 4 tbsps white sesame seeds
• 1 tbsp nigella seeds or black onion seeds

Preparation

1. In a large bowl, mix together the flour and salt.
2. Add 350ml lukewarm water and the crumbled yeast to a small bowl, stir until the yeast has dissolved.
3. Add the yeast-water mixture and 2 tablespoons of oil to the flour mixture. Mix until you have a very sticky, soft dough. Place the dough into a large, clean, oiled bowl. Cover with food wrap and then a tea towel and leave to prove until doubled in size, about 40 minutes.
4. When the dough has doubled in size, tip it out onto your work surface dusted generously with flour. Knead by hand for about 5 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded.
5. Place the dough into a large, clean, oiled bowl. again. Cover with food wrap and then a tea towel and leave to prove until doubled in size, about another 40 minutes.
6. Split the dough into two equally sized balls. Roll each ball into an round shape about 25 cm (9.8 in) diameter. Cover loosely with your tea towel.
7. Preheat your oven to 250° C (475° F) regular or 220°C (430 °F) convection and place a clean baking sheet (or use baking stone) on the middle shelf.
8. In a small bowl mix together the egg, with the remaining sugar (1 tsps) and oil (1 tbsp).
9. Remove the hot sheet from the oven, dust with flour and place the pita bread on it. (You will have to bake them one after the other, keep the other one covered while baking the first one).
10. Just before baking them off, brush with beaten egg mixture plus sprinkle with sesame and nigella seeds.
11. Bake for 12 to 15 minutes, or until golden. NOTE: after 5 minutes of baking time, pour a bit of cold water into the hot oven (to raise humidity) and close the oven immediately.
12. Once baked and golden, remove them from the oven and cover with a clean cloth until they are cool.

This velvety soup makes for a simple and elegant meal. Enjoy as is, make ahead, freeze some or chill it and serve it cold – and if you feel up to it, make some Pita Bread to serve alongside.

Hummus with Broad Bean & Garden Herb Topping l Hummus mit dicken Bohnen & Gartenkräutern

Well, we love hummus. And different seasonal toppings are not only delicious but you can have a lot of fun with them as well. Basically, there are no limits to your imagination. Roam your garden for ingredients or pay a visit to any market where you live and let the season and your taste buds be your guide.

At this time of year I like to prepare a topping of scallions, garlic, and, most importantly, double podded broad beans and tons of soft herbs and herb blossoms. Broad beans are pretty hardy and adaptable and are at their peak from the end of June to mid September. 

Fresh broad beans are sweet and delicious with a smooth creamy texture. And I really love the taste that herb blossoms add to the topping, in particular red and white bush basil and sage. You can also add a little additional drizzle of your favorite olive oil, sea salt, may be chilli flakes for a bit of heat.

Nearly everyone I know has their own favorite recipe for hummus. Just prepare the recipe you like the most, probably very similar to the Basic Hummus recipe below. Now that summer is here, my Hummus with Broad Bean & Garden Herb Topping is great with rustic fresh or grilled bread/pita and a salad as a light dinner on a warm evening. Or serve as part of a mezze spread.

Hummus  with Broad Bean & Garden Herb Topping l Hummus mit dicken Bohnen & Gartenkräutern

Ingredients for the Hummus

• 250g cooked chickpeas (aka garbanzo beans), rinsed and drained - either use dried chickpeas, soaked overnight and cooked the following day (simmer them with baking soda for about an hour) OR use canned chickpeas (add them to a pot along with some cold water, bring to a boil, simmer for about 20 minutes, drain the chickpeas and finally add them to the food processor along with the other ingredients and proceed with the same recipe) NOTE: if you would like to add some chickpeas as part of the topping, remember to cook more than 250g and set aside until needed
• 3 tbsps good quality tahini (sesame paste)
• freshly squeezed juice of 1/2 lemon
• 2 cloves garlic, crushed (optional)
• sea salt
• some of the cooking liquid from the chickpeas or use water instead 

Preparation of the Hummus

1. Place the chickpeas in a food processor and process until you get a stiff paste. 
2. Then, with the machine sill running, add the tahini, lemon juice, garlic (if using), and a bit of salt. 
3. Finally, slowly drizzle in some of the cooking liquid OR water and then process on high speed for 5 minutes or longer until the hummus is extra-smooth
4. Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
5. Add Broad Bean Topping and garnish as you please, for example with fresh soft herbs and herb blossoms, good quality olive oil and some extra cooked chickpeas.

Ingredients for the Broad Bean Topping

• about 300g podded broad beans (aka fava beans)
• about 2 or more tbsp mild olive oil
• 1 garlic clove, finely minced
• 1 or 2 scallions, thinly sliced
• soft herbs, washed, dried and finely minced

Preparation of the Broad Bean Topping

1. Pod the fresh beans.
2. Cook the broad beans in boiling water for 2 minutes.
3. Drain, refresh under cold water, drain again, then peel from their skins. Discard the skins.
4. In a medium saucepan, heat the olive oil on medium heat.
5. Add the sliced scallions and garlic and heat through until translucent.
6. Add the braod beans, season with pepper and salt (to taste).
7. Take off the heat.
8. Add finely chopped fresh soft herbs to the broad beans and stir through.
9. Serve as a topping tot he Hummus.
10. Add fresh herb blossoms as a garnish.

This is a really easy recipe and the results are delicious. If you are looking to make a delicious crowd-pleaser/dip/lunch/dinner at short notice, the Hummus can be produced with the most basic items in the store cupboard.

For more Hummus recipes:

• Pottery Love, a handcrafted Bowl and Yotam Ottolenghi & Sami Tamimi's Basic Hummus (HERE)
• River Cottage Veg Everyday: Cannellini Bean Hummus (Cannellini-Bohnen Hummus) (HERE)
• Red Beet Hummus & Comfort Food (Rote Beete Hummus & Wohlfühlessen) (HERE)
• A Seasonal Delight: Wild Garlic Spring Hummus (Hummus mit Bärlauch) (HERE)
• Seasonal Cooking: Hummus with Rhubarb Topping & Homemade Tortillas (Saisonale Küche: Hummus mit Rhabarber-Topping & selbstgemachten Tortillas) (HERE)

Impressions from my Visit to the Garden and Plant Fair "Jrön und Jedön" in Lindlar (Germany)

Following are a few impressions from my visit to the Garden and Plant Fair ("Jrön and Jedön") at my favorite open-air museum in Lindlar, North-Rhine-Westphalia (Germany).

The museum itself is a large and hilly site, in an area with beautiful countryside, containing many reconstructed historical buildings and artefacts depicting rural life of the past. Most of the interiors of the buildings are open to viewing and give a fascinating insight into the living conditions of the original occupants who lived their as well as providing examples of their skills and ingenuity.

The museum organizes different exhibitions throughout the year, my prefered one being the Garden and Plant Fair with vendors offering flowers and kitchen herbs and lots of helpful advice for novice and advanced gardeners.

For more information about the museum, you can visit the Museum's site here (available only in German).